Bread Technique: Griddling Stale Bread into Crispy Croutons

Notes

The science behind griddling stale bread lies in the Maillard reaction, which occurs when amino acids and reducing sugars in the bread are exposed to heat, resulting in a complex flavor profile and that sought-after golden-brown crust. A common mistake is using fresh bread, which tends to absorb too much oil and doesn't crisp up properly. Always start with stale bread to avoid this. For storage, keep croutons in an airtight container at room temperature for up to a week. For safety, ensure your griddle is not too hot to prevent burning, and always use oven mitts when handling it. This technique allows you to make croutons ahead of time, ensuring you always have a crunchy topping ready to go.

Steps

1. 1 Slice the stale bread into 1/2-inch cubes.
2. 2 Heat a griddle or large skillet over medium heat.
3. 3 Add 2 tablespoons of olive oil to the griddle once hot.
4. 4 Arrange a single layer of bread cubes on the griddle, ensuring they don't overlap.
5. 5 Cook for 2-3 minutes until golden brown, then flip each cube.
6. 6 Griddle the other side for another 2-3 minutes until equally golden.
7. 7 Transfer the cooked croutons to a paper towel-lined plate to drain excess oil.
8. 8 Repeat with remaining bread cubes, adding more oil as needed.
9. 9 Once all cubes are cooked, increase the heat to high for 30 seconds to crisp up further.
10. 10 Season immediately with salt while still warm.
11. 11 Let the croutons cool completely before storing.
12. 12 Optional: Toast some garlic slices on the griddle and rub over the croutons for added flavor.
13. 13 Toss with herbs like parsley or thyme for an aromatic finish.